Recipe for October
Barry Cunliffe, our resident recipe extraordinaire, has sent us another wonderful creation, perfect for Autumn!
Kirton Crumble
I have made an addition to the flapjack recipe - by making it into an alternative topping for a ‘crumble’.
In an oven-proof serving dish put the fruit required. The first one I did was blackberry and apple; the one I have in the oven now is (pitted) cherries. Don’t add anything to the fruit unless you really like sweet desserts!
In a large bowl, crush and mix 4 or 5 large (or 5 or 6) small peeled bananas. Then, add large and normal rolled oats and mix. As before, a folding and cutting motion seems easiest and coats all the oats in the banana. Add the oats a bit at a time until the mixture is even and the oats are coated and it looks like cement.
Put the banana/oats mix as a topping on the fruit and spread so it is level.
Put on a tray (to catch any spills) and into a pre-heated fan oven, 160 C for 40 minutes. After that time, the top will start getting brown, so then cover with foil and turn the oven down to 140 C for a further 20 minutes.
When I did the blackberry and apple, and had it hot, it had a strange taste: I think that the hot banana mix is not good hot. But once cold (in the fridge) it is a lovely dessert. I suppose it could be served with custard, or also be covered with whipped Elmlea double cream, with or without sweetener, but I have not done this yet. It was just nice how it was, and the dishful lasted just two days, once cold.
Best regards.
Barry
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